Menu

Asian Lettuce Wraps

Whenever I go to Asian restaurants, one of my favourite things to order are Asian Lettuce
Wraps. The great thing about this recipe is that it can serve either a main entrée, or as an appetizer. Also, they are super fun to eat; the crisp of fresh lettuce plus the warm filling gets my mouth-watering just thinking about it! Below is my take on a Paleo and Whole30 version of this ‘far east’ favourite! Mmm…

Ingredients:

1 Tbs coconut oil

2 lbs ground chicken

1/2 large sweet onion, diced

2 garlic cloves, minced

2 carrots, shredded

1 can water chestnuts, drained, washed and chopped

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

½ tsp pepper

2 tsp sesame seeds, reserve one of the tsp for garnish at the end

2 Tbs coconut aminos (soy sauce substitute)

1 Tbs sesame oil, drizzle on dish at the end

2 green onions, sliced for garnish

1 head ice burg lettuce, or lettuce of choice.

Directions:

Heat coconut oil in skillet and add in onion and garlic (TIP: sprinkle with some salt to help the onions sweat and get translucent).

Add in ground chicken and cook until browned.

Add in shredded carrots and water chestnuts, cook for 5 – 10 mins until carrots are tender

Add in coconut aminos and all other seasonings (except sesame oil and green onions), let cook for 5 mins

Turn off heat and drizzle with sesame oil and garnish with green onions and remaining sesame seeds.